Easy Espresso Horchata
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A couple weeks ago I was in New York doing press for my cookbook Cauliflower Power and I went to a really delicious vegan Mexican restaurant with some really amazing ladies that made Cauliflower Power come to life.
I saw a horchata drink on the menu and had to try it. It was delightful. It was sweet and cinnamon-y and overall, just put a smile on my face.
It took me back to the time when I had a little baby and toddler running around and the most peaceful, quiet part of my day was when they went down for a nap and I got to make myself a sweet latte and sit. It was a moment of silence. A sweet moment among the crazy.
What is Horchata?
Horchata is a Mexican drink traditionally made with rice, sometimes along with nuts and seeds, flavored with cinnamon and sweetened with sugar. Blend it all together with some water and it creates a milky, refreshing drink served over ice.
This recipe is a twist on traditional horchata. We’re not using rice but instead using some shredded coconut and sliced almonds! What you end up with us a silky smooth, refreshing drink. I love love it over some cold ice with a straw. We’re also adding in some espresso because I can never turn down caffeine when I have the chance.
So let’s jump into the recipe and make this Easy Espresso Horchata! First you want to soak your almonds. Soak them for anywhere from 2 hours to overnight.
Strain the almonds and place into a blender. Also add the coconut, cinnamon sticks, almond milk, cold water, espresso, agave nectar, and vanilla to the blender.
Blend on high until liquid. Place a clean, thin dish towel or a nut milk bag over a bowl and pour the mixture through it to strain.
I like to rim the glasses with cinnamon sugar, but that’s kinda reserved for fancy occasions so you can feel free to skip this step. Fill two cups with ice and pour the horchata into the cups.
An easy espresso Horchata recipe that is dairy free, rice free, and vegan! Blend up this refreshing, and healthy drink at home – perfect for Cinco De Mayo!
- 1/2 cup raw almonds
- 1/3 cup unsweetened coconut shreds
- 2 cinnamon sticks
- 2 cups unsweetened vanilla almond milk
- 1 1/2 cup cold water
- double shot espresso (optional but delish!!)
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- Soak the almonds in a jar filled with water from 2 hours to overnight.
- Strain the almonds and place into a blender.
- Add the coconut, cinnamon sticks, almond milk, cold water, espresso, agave nectar, and vanilla to the blender.
- Blend on high until liquid.
- Place a clean, thin dish towel or a nut milk bag over a large bowl and pour the mixture through it to strain.
- I like to rim the glasses with cinnamon sugar (or cinnamon/monkfruit), but that’s kinda reserved for fancy occasions so you can feel free to skip this step.
- Fill two cups with ice and pour the horchata into the cups.